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Skillet Enchiladas Recipe
|Ground beef||1 Pound|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Enchilada sauce||10 Ounce (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped and seeded canned green chilies||2 Tablespoon|
|Tortillas||8 (Frozen, Canned, Or Homemade)|
|Cooking oil||1 Tablespoon|
|Shredded sharp process american cheese||10 Ounce (2 1/2 Cups)|
|Chopped pitted ripe olives||1⁄2 Cup (8 tbs)|
Calories 945 Calories from Fat 397
% Daily Value*
Total Fat 67 g102.9%
Saturated Fat 29.3 g146.4%
Trans Fat 0 g
Cholesterol 147.4 mg
Sodium 1776.1 mg74%
Total Carbohydrates 46 g15.2%
Dietary Fiber 6.9 g27.6%
Sugars 5.8 g
Protein 42 g83.9%
Vitamin A 24.4% Vitamin C 6.7%
Calcium 67.6% Iron 85.3%
*Based on a 2000 Calorie diet
Stir in soup, enchilada sauce, milk, and chilies.
Reduce heat (220°); cover and cook 20 minutes, stirring occasionally.
In a small 6-inch skillet dip the tortillas in a little hot cooking oil just till limp.
Reserving 1/2 cup cheese, place 1/4 cup cheese on each tortilla; sprinkle with olives.
Roll up each tortilla.
Place in sauce; cover and cook till heated through, 5 minutes.
Sprinkle with reserved cheese; cover and cook till cheese melts, about 1 minute.